Dish

Canelé

Canele

Canelé is made with a batter that is made with milk, flour, sugar, eggs, and rum. The batter is then poured into small, cylindrical molds and baked until golden brown. The pastry has a crispy exterior and a soft, custard-like interior. It is often served as a dessert or as a snack with coffee or tea.

European cuisine› Western European cuisine› French cuisine

Pastry› Sweet Pastry

Origins and history

Canelé originated in Bordeaux in the 18th century. It was created by nuns who used the leftover egg yolks from the wine-making process to make the pastry. Canelé is now a popular pastry throughout France and around the world.

Dietary considerations

Canelé is not suitable for those with gluten or dairy allergies.

Variations

There are many variations of canelé, including ones that are flavored with chocolate or orange zest. Some recipes also call for the addition of nuts or dried fruit to the batter for added texture.

Presentation and garnishing

Canelé is typically presented on a plate with a dusting of powdered sugar. It can also be garnished with fresh fruit or whipped cream for added sweetness.

Tips & Tricks

To ensure that your canelé has a crispy exterior and a soft, custard-like interior, be sure to use cold butter and handle the batter as little as possible.